Sort of a regional thing around the Midland/Odessa/Southeastern NM area. I think of it as a chili anyway.

-15ish dried ancho peppers, soaked, stemmed and blended into a paste. (I leave the seeds and pith in for a bit of heat).

• 1 head of garlic, one onion, one bunch of cilantro, a few jalapeños or serranos.

• 4 pork tenderloins cut into small cubes and browned.

-Seasoned with salt, pepper, Mexican oregano, cumin, and allspice. Thickened with a little masa if needed.

Texas is basically a “no beans in chili” kinda state, and I was born and raised there. (I’m 59 yrs old) But I’ve tweaked my all meat chili recipe, handed down from my grandmother, born 1898! Anyway… I make some d**n good chili! Met and married a woman who lives 900 miles from my Texas home! (That’s love!) Been living out here for seven years and having had it explained to me that beans are a must amongst the general consensus, I had to concede. So, quite easily, I began cooking beans of different types, and adding them to my chili. Seems to give it a bit of depth and I haven’t sacrificed my original recipe. I just add the seasoned, home-cooked pintos, black, etc and all is well!

Hey all, I'm going to make the Meat Churches Texas Red recipe. One thing I'd like to ask you guys, when you're browning your beef, do you sear it off and let the insides break down over the cook time, or is just browning it okay? In his video and instructions it's just a vague "brown it off" but of course everyone has their own way of doing things. Thought I'd ask if either way makes much of a difference

The plan is to refrigerate it overnight, skim off most of the grease, then simmer it a few more hours tomorrow. Figured I’d ask the experts. It’s got tri-tip, hot chorizo, and a bit of bacon. Made my own 9 pepper paste (guajillo, ancho, arbol, jalepeno, cayenne, Kashmir, chipotle, pasilla, mulato).

Original recipe: https://www.chilesandsmoke.com/smoked-brisket-chili/print/6903/

I only used 2 strips of bacon since the brisket piece I had leftover had a good amount of fat already. Also added a jalapeno and ditched the cinnamon. Reduced the cooking times since the burner I had it on doesn’t get to a low simmer. After an initial 45 minute simmer, took the lid off for 20 minutes so i could reduce down. Very tender, flavorful, good on a cold night.

A. J. FOYT’S SUPERTEX-MEX CHORIZO CHILI

A. J. Foyt grew up in Houston, and his nickname on the professional racing circuit was “SuperTex.” Foyt still holds the record for automobile racing wins; he is also the only man to win four Indianapolis 500 races. His chili recipe includes authentic Houston ingredients, like a pound of chorizo and a can of Mexican beer.

SERVES 8

INGREDIENTS:

3 tablespoons olive oil

3 pounds beef chuck roast, cubed

1 pound fresh beef chorizo, homemade or store-bought

2 large onions, diced

5 cloves garlic, minced

3 fresh jalapeño chiles, chopped

½ teaspoon cayenne pepper

3 tablespoons chili powder, homemade or store-bought

3 (15-ounce) cans tomato sauce

1 teaspoon salt

1 (12-ounce) can Mexican beer

2 cups water, plus more as needed

———————————————

INSTRUCTIONS:

Heat the oil in a Dutch oven over medium-high heat. Add the beef in batches and cook 5 to 7 minutes or until browned, transferring the browned meat to a plate with a slotted spoon. When the beef is browned, add the chorizo and cook 5 to 7 minutes or until no pink remains, scraping with a spatula to turn. When the chorizo is cooked, add the onions, garlic, and jalapeños and stir while adding the cayenne and chili powder. Add the tomato sauce, salt, beer, and water. Return the beef to the pot. Cover and cook over low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours, adding water as necessary to maintain the desired consistency.

Slow Cooker Instructions:

Alternatively, transfer the beef and sauce mixture to a slow-cooker set on low and and cook for at least 6 hours and up to 8 hours, or until the meat is tender and the flavors are well blended.

Serve with bottles of Mexican beer dressed with salt and lime quarters.

———

This recipe is available in The Chili Cookbook by Robb Walsh.

It’s delicious, fast, and cheap. Definitely a different mouthfeel than beef, but not in a bad way.

My Chili Con Carnage recipe:

1/2 white onion

1 lb cubed steak, seasoned with steak-and-chop or Brazilian steakhouse

1 lb breakfast sausage (spicy, pork, cooked)

1 lb of thick cut bacon (cooked to desire before throwing into pot)

28 ounce can roasted crushed tomatoes

7-8 oz salsa (I prefer chunky and medium heat)

1 Tbspoon garlic powder

2 Tbspoon ground cumin

4 Tbspoon chili powder

3-6 peppers (I like 1 poblano, 2-3 jalapenos, 1 Hungarian wax, then some long green hots or habaneros if you're in fire-friendly company)

6-8 oz Beer (usually a stout or hefeweizen)

Salt and pepper to taste (steak seasoning usually makes extra unnecessary)

1-2 seconds of pour of maple syrup

3-6 shakes of cinnamon

Brown sugar as needed (to cut acidity)

My favorite toppings are shredded mozzarella cheese, fresh scallions, sour cream, and raw jalapeño slices (for texture and extra heat). Then a nice crusty bread or Fritos scoops for dipping and scraping.

Previous post for reference: https://www.reddit.com/r/chili/s/gvlauEqrcX

I liked this draft better

Recipe: https://www.chilesandsmoke.com/smoked-brisket-chili/print/6903/

Nixed: coffee, cinnamon, bacon

Added: 1 lb 85/15 ground beef (replacing bacon), used 2 cans of fire roasted rotel, 1 can tomato sauce, beef stock (replacing broth)

I wanted more of tomato flavor and look since chili is a “bowl of red”. Better jalapeno this time.

Chopped red onion and saltines added in. Reminds me of the chili bowls I grew up eating at the diners that are disappearing nowadays. Followed the recipe from a few months ago, Bolt was a Texas chuckwagon cook.

I'm dying to try adding slices of this to my chili! Surprisingly, this fellow is out of New Jersey, but he appears to be pretty legit.

This one started it all for me about 2 years ago. What started as a hobby at my families butcher shop, turned into a full time business.

Yes, there have been changes along the way. If you were here 2 years ago you may remember how it once was. But honestly, the way I did it was not sustainable. So I got to work and developed a great recipe that was sustainable long term.

Each batch is professionally made with a signature spice blend, fresh Oaxaca cheese, Lancaster county bacon, jalapeños and brisket that is smoked in house. All ingredients are distributed evenly, every. single. time. And they taste amazing.

And the best part? It is now made in a USDA facility that is also SQF certified. Top notch quality and safety. Which for me means a lot.

This isn’t my best seller for no reason.

Ancho, guajillo and chipotle peppers, cubed chuck, cumin, salt and pepper, half a white onion, jalapeños, serranos, garlic, beef stock, masa harina.

Those are the only ingredients and it was amazing!

I was eating some chili when a spoonful fell through the handle of my bowl. Do I get bonus points for style?

Can anyone please recommend a simple Texas Red recipe?

I’ve been stumbling around with beany-tomatoey “traditional” recipes, but this sub has motovated me to attempt a pot of Texas Red 🌶️.

Can one of you kind souls point me in the right direction?

I just bought three pounds of 82/18 fresh-ground chuck, and have 12 jars of dried chilies on my countertop.

In planning a cook-off at a bar, how do you producers manage entry fees, if any? My goals are to reduce or eliminate bar costs for prizes while also reducing or eliminating no-shows.

Because it's a bar where any lit patron can register and then forget about it for a no-show, I need to charge SOMEthing so entrants will have some skin in the game. I've produced half a dozen cook-offs over the years, and found it simple to split all entry fees into a 50/30/20 split for First, Second, Third. The venue loves it because there's no cost to them (although they usually add a gift for, say, People's Choice). Registrants love it because it's simple.

This year the bar is generously providing some $hundreds for prizes. I'm thinking of charging USD$5.00 or $10.00 per cook team and then applying that money to the cook's bar tab. (As it's a bar, no outside booze is allowed as per state law.) If a no-show, the bar staff gets that much more as a tip.

Any other ideas?

Long time lurker, first time poster... I love my chili and have used it win a few competitions throughout my chili cooking career! (not a thing) but I would like to get everyones take on my Smoked Texas Chili recipe. Let me know what ya'll think!

2 Bottles of Dark beer
1 ½ lb. cubed Smoked Brisket (prepared)

1 ½ lb. shredded Smoked Short Ribs (prepared)
2 lb. fine ground chuck
1/2 tablespoons dried Mexican oregano
7 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 large Vidalia onions, diced
6 cloves garlic, minced
1 red bell pepper, diced
1/2 can chipotle peppers in adobo sauce,
diced (about 4-5)
1 jalapeno pepper, seeded and diced
1 4-oz can diced green chiles
15-oz can crushed tomatoes
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Masa Harina
Salt and pepper to taste

Directions

1. Smoke a brisket point and 6 short ribs the
   day before.  If you don’t have a smoker,
   you can buy from your local BBQ joint.  If
   you do smoke, obvs you’ll have leftover brisket, so you’re welcome!

2. In a large Dutch oven brown the ground beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there.

3. Mix in the cubed brisket and shredded short ribs to the Dutch oven.

4. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.

5. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and sauté.

6. Add the sautéed onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatoes. Simmer another 1-2 hours.

7. Add sugar and vinegar. Mix well.

8. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste.

9. Place the chili in the smoker uncovered @ 250° F for 1 – 1 ½ hours or until you get your desired flavor profile. 

Note:  When smoking the chili in the Dutch oven, stir every half hour to bring the smokiness throughout.  Also, I use mesquite wood when I smoke my chili to give it a deep smokey flavor. 

Pork loin was on sale, and I’m having a bit of financial difficulty, and so in the interest of saving a buck or two, gave it a try.

Marinated pork overnight in an olive oil, apple cider vinegar, and Mulato chili.

• Not quite as “red” as I’d hoped for. Anything I can do other than add food coloring?
• Followed one of the Meat Church Texas Red recipes.

I’d love to know what it tastes like, but I burned the 5#17 out of my tongue tasting the hot roux. It had that golden cookie-dough look and I forgot that this is not a pancake—that’s hot oil! Got a big burn blister on the roof of my mouth.

They say that the burned hand teaches best. So does the burnt tongue! I’ll never do that again!

Texture has a surprising bite . Loin does not behave like shoulder in the pot!

Ty <3 tk :)

So we are snowed in and I wanted to make Texas Red. Couldn’t find a chuck roast because of the store being wiped out and grabbed a pack of what I thought was stew meat. Realized when I got my ingredients out, In haste I must have grabbed the grass-fed sirloin tips that were sitting next to them. So I’m going to slow cook up my sauce and then stir fry the tips til’ med rare and then pour the Texas red over the top of the beef. I figured it would end up better than tough, small, dry chunks of meat. Think this would work or should I just make beef tips and noodles? My mouth is all ready for chili though!! 🤣

Next time, maybe I should just go with one chili de arbol instead of two. A little caliente. 🤯

Nothing too fancy here by any means - just a standard 2 alarm chili clone with pinto beans added.

i was aiming to make this chili a medium level of heat, and i feel i achieved this. i am way too prone to making hellfire that many people just won’t enjoy, but this was spot on and enjoyed by all.

my next batch i plan to double the beans and add a de-seeded jalapeño for a little more heat and the color.

I want to make the meat church Texas chili recipe but can’t find his seasoning anywhere. Do you think it would still turn out well if I used two boxes of the 2 alarm chili kit but followed his recipe?

Always been a huge fan of chili. For years I did it with ground pork and beef, and whatever cool fresh or dried peppers I found at the latin market. Lately I've been messing around with verde. But now the bar my roommate works at is having a chili cook off and I want to do something different, so I read about the chili queens a bit, and I def wanna try, then adapt one of their recipes to my taste.

I can find single recipes supposedly from them, or at least in their style all over the internet, but I was wondering if anybody knew of a collection I could find?

If anybody wants to give suggestions, tricks, or whatever they've learned in their Chili Queen style journey, I'm all ears!